Ensalada campera (Spanish Country salad)

Serves 4-6

409

Ensalada campera (Spanish Country salad)

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Ingredients

• 400 g (14 oz) potatoes
• 4 eggs
• 1 green pepper
• 1 red pepper
• 1 cucumber
• 3 tomatoes
• ½ onion or 1 scallion
• 150 g (5 oz) pitted green olives
• 1 tin tuna, drained (1 cup)
• 100 g (3-4 oz) shrimps
• 4 tbsp extra virgin olive oil
• 4 tbsp red wine vinegar
• ½ tbsp salt (to taste)
• 1 tbsp fresh parsley

Instructions

1. Wash thoroughly the potatoes and put them into a pan with boiling water (skin on).
2. Wash the eggs and put them into another smaller pan with water.
3. Boil the potatoes (for 20 minutes) and eggs (for 10 minutes)
4. Once cooked, remove them from the respective pans and put potatoes and eggs into 2 separate bowls with cold water. Let them stand for 5 minutes. Then set aside until they are at room temperature.
5. Wash green and red peppers, remove the stems and seeds and chop them.
6. Peel and chop the onion.
7. Wash the cucumber and cut it into small and thin pieces.
8. Wash, peel (optional), seed and dice the tomatoes.
9. Peel and dice the potatoes into small cubes.
10. Peel and cut the eggs into quarters.
11. In a bowl, mix the potatoes, eggs, peppers, onion, cucumber and tomatoes.
12. Add the tuna and olives.
13. Peel and sauté the shrimps and then add them to the salad.
14. Add salt to taste.
15. Dress with vinegar and extra virgin olive oil (just before serving).
16. Sprinkle with freshly chopped parsley.